I was skeptical. Sure… I’ve heard people talk about beans in brownies, but really!? Must we really put beans in our brownies? Isn’t that just like having a CNN news break right in the middle of Teen Mom 2? Kind of a bummer.
I was skeptical and I was dang wrong. Beans in brownies is totally not CNN! (When was the last time you typed ‘totally not CNN’?) Beans in brownies is a trick that knocks down the fat and boost up the protein (even if just slightly). Sea salt and big walnut chunks are also highly advised….so advised, that you may find yourself indulging at breakfast. Like I did. This very morning.
Three different kinds of chocolate make these brownies worth their salt.
Semi-sweet chocolate rounds, unsweetened chocolate chunks, and cocoa powder.
Black beans get pureed smooth and you’re well on your way to delicious brownies!
Just look at that. Not a black bean in sight… but they’re in there!
A 9-inch square pan is buttered, papered, buttered again, and floured. It may seem like a lot of work, but this trick is wonderfully helpful when it comes time to remove the brownies from the pan. Just lift the paper and ease ’em out!
Whole walnuts left over from the holidays. These beautiful nuts look like brains… I’m all about it. I leave the chunky and almost whole to top the brownies. A sprinkling of coarse sea salt is also ideal.
See the tiny specks of sea salt? That’s where delicious lives. Black beans disguised by chocolate and sugar, beauty indeed.
The nut-studded, dry and crackled top. These brownies are undeniably delicious. So good you’ll want to share them with friends and show off what you can do with beans.
I like to just slightly under-bake these brownies. Twenty five minutes is pretty golden, and if the center is still slightly moist, it will firm up and cook just a bit as it cools. Dry brownies are a mild tragedy.
Triple Chocolate Black Bean Brownie
makes 9-12 brownies
recipe from Martha Stewart’s Everyday Food
1/4 cup (half a stick) unsalted butter, plus more for greasing the pan
3 ounces semisweet chocolate, chopped (about 1/2 cup)
2 ounces unsweetened chocolate, chopped (about 1/3 cup)
1/4 cup black beans, rinsed, drained, and pureed until smooth in a food processor
1 1/3 cup granulated sugar
2 large eggs plus 1 large egg white
2 teaspoons pure vanilla extract
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
walnut chunks and coarse sea salt for topping (optional)
Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Butter a 9-inch square baking pan and line with parchment paper, leaving 2-inches of overhang on all sides. Butter and flour the parchment paper as well.
Fill a medium sauce pan with 2 inches of water. Bring the water to a simmer. Place butter, semi-sweet, and unsweetened chocolate in the bowl. Place the bowl over simmering water and stir until chocolate and butter are melted and combined. Remove the bowl from the simmering saucepan (the bowl might be hot!).
Allow the melted chocolate mixture to cool for a few moments. Whisk in the eggs and white, one at a time, until mixture is glossy. Whisk in the sugar. Whisk in the bean puree and vanilla extract.
In a small bowl, sift together flour, cocoa powder, baking powder, and sea salt. Add the dry ingredients, all at once, to the chocolate mixture. Use a spatula and fold to incorporate. Once thoroughly combined, pour the batter into the prepared pan. Top with walnuts and sea salt, if using.
Bake brownies for 25-28 minutes, or until a skewer inserted in the center comes out with just a few chocolate crumbs on it. The center may seem undercooked, but it will cook further as it cools. Brownies are better slightly underdone than overdone.
Let cool on a wire rack for 20 minutes. Use the overhanging parchment paper to remove the brownies from the pan and slice.
Cut brownies into 9 or 12 generous pieces. Store brownies, wrapped individually, at room temperature for up to 4 days.
Delores
what is the caloric count for these brownies?
Tasha French
These were amazing! I didn’t add the walnuts because my bf is lame and doesn’t like nuts in his brownies and because they are expensive and I am a broke college kid. I was surprised at how well these held up. They were the perfect moisture for a couple of days after I baked them. I’ll definitely make these again.
Nicole
Just made these and they are great! Used a cast iron skillet and doubled the recipe so it took a lot longer to cook, but came out just right! Love it.
P.s. just ordered your cookbook as a gift to self:) can’t wait
Angie
Joy I had a question for you. I want to make this recipe but I need to double it. Do I need to add anything extra or can I just use 2x everything? Thanks!
joythebaker
a straight doubling of the ingredients should work.
Angie
Thank you for the response! i just made them and they were fantastic! this is definitely a keeper.
Antoinette
I tried these and made a few change…I used almond meal instead of flour..I used less sugar and used less chocolate but rich dark chocolate and i used some agarve nectar instead of the sugar and they tasted divine …I also used less butter and used a tin of the beans…I took them as a treat for work people were so surprised they tasted so good… cant wait to try more of your recipes here in Rome Italy
Mindy
Havent tried these yet, 1/4c beans hardly qualifies these as “bean brownies.” what, essentially, are the beans replacing? And have you tried using more w/ altering the taste? BTW, beets are another good addition to chocolate baked goods.
RealMommyChron
We have been on a bean kick lately…and I am always on a chocolate kick…soooooo… PERFECT!
Thanks!
Eileen
Wondering what your thoughts are on using 1 1/4 cup beans instead of any flour. I know it will be a more dense brownie, but 1/4 cup of black beans do not mean anything nutritionally when spread out over 6 to 8 servings.
Jess
I don’t know if you’d be able to do that; too much moisture… maybe replace the regular flour with bean flour and/or quinoa flour? I’m thinking of bumping it up to 3/4 c + 2 tbsp black beans and omitting the eggs.
Lauren
Eileen – I used a different recipe last night that did not call for any flour – I was so excited!!! But they were TERRIBLE. We each took one bite and threw them away. They just tasted like black beans. Texture was off, flavor was off, everything was off. I think I’ll attempt this recipe though as it is a bit different than the one I used.
Gretchen
joy! I loved these! I’ll admit, I was a bit of a skeptic, but I figured if anyone could truly rock the black bean in a brownie, it would be you. And you did! Thank you. So fun. And the kiddos loved, a nice plus.
MonicaP
Made these brownies as I had left over black beans from a previous dinner. I found the brownies a bit too gooey .. as in very difficult to slice as the brownies stuck to the knife. I’d like to try the recipie again, but maybe use only 1/4 cup of the semi sweet chips ..
Loved the walnuts on top ( I usually mix them in the batter ) and the sea salt on top was divine.
Shawnee
just found your blog… obsessed. i cannot wait to try all of these recipes, everything looks amazing! i’m in love with your stories that go along with the food too…your writing draws me right in. so fabulous. you are fab. xo
Choclette
I’ve seen a few recipes for black bean brownies and I think it’s about time I tried them myself now. Where I get black beans from I don’t know, but I’ll give it a try.
kimberly
i’m baking these right now, and my brownie mixture is a really dry dough, rather than a smooth, creamy, pourable brownie mix. wtf?
brilynn
A friend of mine once made black bean brownies that were just terrible! She insisted I try one, her mom insisted I spit it out because it wasn’t fit for human consumption! It was hilarious…
Elizabeth
Just published my blog post about these. Amazing, of course!
Jennie
I just tried them and they are great! Fooled my boyfriend. A sprinkling of Maldon on top was definitely a good call!
Jillian@TheHumbleGourmet
There is just something about chocolate and sea salt together that makes me weak in the knees. Delish!
Katy
Hi Joy! I love your blog, obviously. I’ve made these brownies twice and they came out yummy but pretty crumbly and slightly dry. Am I over mixing? Over baking? I do have an old temperamental oven too. Thanks!
Laura
These look fun! I can’t wait to bake these.
p.s. pureed garbonzo beans work great in chocolate chip cookie recipes
laura k
I’ve always wondered about these, along with that recipe for tomato soup cake that you can find in almost any Junior League cookbook from the 60s. I recently vowed to try to the tomato soup cake, since I found out it was a favorite recipe of my Grandma’s. I might have to try these black bean brownies, too.
Kelsey @aslolife
Weird, but now I’m totally intrigued. Definitely going to try this the next time I make brownies!
Ottavia
I just saw you in Food & Wine!!!!!!! I was with my Grandma and saw your picture and immediately screamed out “OH MY GOD IT’S JOY”. I was so excited, it felt like my best friend was in the magazine. You are so inspirational to me!
joythebaker
oh my gosh oh my gosh oh my gosh!!!! i haven’t even seen it yet!
Laurel @ Lolly's Sweet & Savory Treats
I, too, have been a long time skeptic of the black bean brownies. I’ve never tried them, nor have I desired to stray from my beloved family recipe. However, if Joy the Baker gives her stamp of approval, they must be good. It’s time to give them a shot!
Katie@Cozydelicious
I have heard about these bean brownies too – but was alwaus unsure. Now I want to try them! Yum!
marisa
made these today, used white whole wheat flour and slivered almonds. turned out amazing. yum!
Dee Sewell
Really like the sound of trying beans in cakes and the pictures look scrumptious! Will definitely give this a go, thanks :)
lola23
Do you fart much after you eat these?
joythebaker
nope.
Laura
*snort*. I’m soo immature. But good question, in case my I eat these before a date! ;D
Heather
Love the post, and just wanted to say I was so excited to get my Food & Wine magazine yesterday. I was flipping through and was like “There’s Joy!” to my husband, like we’re the best of friends :) I don’t know you but I’m really proud of you :)
joythebaker
oooh thank you so much Heather! Food and Wine magazine is suuuper exciting to me!
Gabbie
I feel like a pretty major dissenter to wish there were more black beans in these… might have to try slightly upping those, and maybe making some flax “eggs” (I prefer to eat my eggs all poached and custardy, anyways. Mmm). Though these are starting to sound more and more like laxative brownies the more modifications I make in my head… crap. (Oh, dear. Seriously, no pun intended.)
Aimee @ Simple Bites
Holy awesome. Minus the nuts, these will be getting tucked into my Noah’s school lunches. Supermom of the year award? Me. Thanks, Joy!
Cristina
wow, amazing recipe, goes directly to my notebook!
Kendra Fletcher
Oooooooh, these just rose to the top of the “must bake” list ;)
Clare @ SweetnSimple
Mmmm interesting! I’d probably be a little skeptical too, to start with, but definitely interested to try! Anything with chocolate and walnuts, I’m totally there :)
Sara {Home is Where the Cookies Are}
Wow! These look great! I’m all about boosting protein and lowering fat. And I’m REALLY all about having these for breakfast!
Katrina @ Warm Vanilla Sugar
This is such a lovely idea! Mmmm healthy brownies.
Alissa
Thank you!!! These sound and look amazing! I have a Black Bean Brownie recipe from Rocco, but it calls for a lot of odd ingredients that I don’t normally have on hand. This is a must make!
Mama Maria
AHHH-MAZING!
Anastasia @Healthy Mama Info
Wow, how creative! I use prune puree to substitute about half the fat in chocolate cake and brownie recipes, but this trick is even more interesting!
joythebaker
prune puree sounds delightful!
thelittleloaf
I’ve heard that beans in brownies are amazing and provide a gorgeous texture but always been too scared to try! Beetroot brownies are good but these look so much better…yum! And agree, the sea salt and walnut chunks are an absolute necessity.
Lucia
The strangest, the weirdest, the funniest recipe explained by you becomes a must. Even beans, and chocolate, and salt baked into brownies. Thanks Joy, for writing about different and delicious and delicious and different things.
Heather (Heather's Dish)
i want to be where delicious lives :) sea salt and extra chocolate and i’ll eat just about anything!
Rebecca@A Dusting of Sugar
I’m skeptical in the same way I’m skeptical of green smoothies. Which means I’ll make them eventually, perhaps in secret, haha. I think walnuts look like brains too! Chestnuts as well.
Alicia @ Treble Tart
I’ve never tried brownies with any kind of beans in them, but these look absolutely delicious! I may have to make them just so I can eat them all by myself! I mean… what? Of course I’ll share. ;)
michelle
Joy, I’ve wanted to try Black Bean brownies for a long time, but hesitated. Since you’ve gone ahead and made them and they now have your approval, I’m totally gonna make these sometime! Yay for black beans!
cigdem
You are amazing woman :))Tank you :))
Zee
Nver knew black beans can go with brownies, would definitely try this soon
Natasha
I tried a black bean brownie recipe, but I used red bean and it was delicious! You should try this recipe with red bean next time :)
Katie
I’ve got a brownie recipe I’m super loyal to, but I’m willing to admit there could be other good ones out there. I’ve been eyeing up Nigella’s prune brownie recipe (cause prunes and chocolate taste awesome together, not cause the prunes lighten them up any, it is Nigella we’re talking about) and I suppose I should get on the beans in brownies train too. If you say they’re good, I’m going to listen. Thanks for the recipe!
Juls
I’ve heard loads of recipes where brownies call for beans but I keep scoffing and dismissing them but somehow, for reasons unknown (and thus that scares me), I trust it when you tell me it works – like you’re a figurehead source of reliable information. I don’t like being so easily lead!
Elizabeth
I saw this recipe and I was unbelievably intrigued. Martha also had a recipe in Everyday Food this month for vanilla cupcakes with white beans. Such a neat concept, glad to hear you had good results!
Cupcake Kat
I love making sweet dips or bars with chickpeas and black beans are almost the same! So glad you tried it out.
Mallory
I don’t know if these could possibly be as good as your dark chocolate brownies I made the other day (my company devoured the entire batch within 20 minutes…and this was basically between 2 people) but they look pretty darn tasty nonetheless.
Becca- Cookie Jar Treats
I have never heard of putting beans inside brownies! It sounds…odd, but f you say it works, then I must beleive it. They do look good though :)
The Cozy Herbivore
YES to this recipe! How wonderful, and they look so fudge-y and rich! Did you know that in addition to looking like brains, walnuts are actually good for your brain? They’re high in both omega 3 & omega 6 fatty acids, which are excellent sources of nourishment for your nervous system.
So really what I’m trying to say is that clearly these brownies are health food. Duh. :)
Rachel
I have heard of doing this before, but I’ve never seen the end result. And I have to say, you’ve got me pretty much sold. Beans in sweets just sound so unappealing, but these really do look and sound delicious. Next time I’m in the baking mood, I may just have to give them a whirl.
Alyssa Goodnight
I’m tempted. I’m definitely tempted. My brownies used to be sacred–Betty Crocker from a mix, baby! But now that I have celiac disease, I’m starting fresh…so maybe I can face a black bean brownie head on.
Thanks for the inspiration!
Kee
http://www.bettycrocker.com/products/gluten-free-baking-mixes
Betty Crocker has a GF brownie mix! You know, for those days when you can’t bake from scratch.
hannah
Have you tried cooking with fava bean flour? Or any other kind of bean-derived flour? If so, how does the consistency change?
These look mighty fine! xox
Lydia Joy
I heard the girls on The Because Show talking about brownies with beans! Awesome.
misschels
Who says we have to have cereal for breakfast? Brownies are the breakfast of champions, especially with all that protein. I have made a similar recipe before and it totally knocked my socks off! They were super moist, full of gooey melted chocolate and you would have never guessed there were black beans in them. I put chunks of raspberries in mine which added the perfect sweetness. I need to try sea salt next time, I love me a good sweet and salty combo! Thanks Joy!
MANGIA!!!
Pure2raw twins
delicious! I still have yet to try making brownies with black beans, now seeing yours I am even more intrigued to try making some!
phanie
black beans are totally the way to go! my husband is celiac and black beans have been a fantastic way for us to do baking. we usually do cupcakes but i’m glad to see that it’s been used for other yummy treats!
keep up the great work!
Naomi A.
The only question I have is: will my midwife find these to be a suitable substitute for gross homemade burritos to fulfill my daily recommended protein requirements? And could you possibly make a powerpoint to persuade her?
Renee
This recipe would be right up my mother’s alley. She has put things in dessert that would leave you with your mouth hanging open (i.e. prunes, leftover baby food, applesauce, etc.). She use to make the “Bottom of the Cereal Boxes” Krispie bars – the mix of Corn Flakes, Shredded Wheat?!? and Fruit Loops was quite interesting, especially if she used colored marshmallows too:) I digressed – sorry! These look delicious and the added protein just adds to the appeal that maybe you can eat more than 1 in a sitting – ha! Have a Great Weekend:)
Anna @ the shady pine
I honestly can’t imagine beans in a brownie but then that’s exactly why it will be worth trying this recipe!
Terri
Hi Joy, thanks for another great recipe. I’ve tried sooo many new things since I started reading your blog.
Are the beans that you used from a can?
I can’t wait to try this, I’ve never heard of it before. Thanks again.
Rocky Mountain Woman
beauty, indeed!
Krissy @ Krissy's Creations
You read my mind Joy! I have been so skeptical about Black Bean Brownies, but I’ve been wanting a low-fat “healthier” brownie. If you like, then I’ll like it! I’m trying these asap :)
Eggton
My favorite picture is the one of the pan all buttered and floured and ready to get its brownie on.
Nice!
Sarah
I love black beans. Just not what comes after too many of these. But i’m sure when they’re covered up in chocolate and sugar, that won’t happen. So Yumtown :)
Amanda
These look crazy good! The other half hates eating beans and picks them out of things. He loves brownies more than any other baked goods. I’m seeing the start of a hilarious sitcom episode starting here…
Tammy & Catherine
Wow, these brownies look fantastic! What a fabulous idea too with the black beans! Brava!
~Tammy & Catherine
Abby
what the what? Ohh I’d love to try this with a little cayenne and cinnamon when you said beans my mind went mexican, and then you said chocolate I went Mexican hot chocolate. Killer combo.
Corrie
oo I want to try those!
Amy Vanhorne
These look fantastic. I do have a question though: For a gluten-free girl what do I substitute for the all purpose flour? Thanks!
Fred @ Savorique
I first thought you used black beans as a substitute for flour. So now I wonder, would it work if we pushed the amount of beans a notch to reduce or avoid flour quantity?
Lauren
I haven’t tried Joy’s recipe yet but I have seen many other recipes where beans were used to reduce flour content. I have made the chocolate cake recipe here:
http://www.healthyindulgences.net/search/label/chocolate%20cake
I found it to be pretty tasty, so I think it’s a safe bet that you could do that here. I do have to add that in my experience bean recipes vary widely in their success. I tried a blondie recipe with chickpeas once–yuck! But Joy’s looks delish.
Darcee
Holy cow, you’re going to wreck me with these!! I’ve been sooooo good, even lost weight during the holidays. I must stay away from the brownies!!
Becca @ Cook, Rejoice, Repeat
Fascinating! I had never before heard of using beans in baking. I will have to try this out and see what difference they make. Thanks and happy weekend!
Sarah
These look yummy! I haven’t made bean brownies before (beans don’t like me much!) but I wouldn’t mind making some for my kids : )
Lauren at Keep It Sweet
I am a huge black bean baking fan and I love that your brownies look just as delicious as a regular brownie!
sarah
I have these on my list to try this month. I’m glad you tried them first, I was a little scared.
I for sure need to add the salt and walnuts!
Stacy @ Say It With Sprinkles
I’ve seen these all over the internet food world, and I guess I will have to try them at some point…no time like the present, since it’s fresh-start time of the year, and healthier brownies seem to fit the bill!
Jen
I recently discovered a bar recipe that calls for a can of chickpeas in place of the eggs–sounds wonky but it totally works. I am all for beans in my desserts.
stuart meyer
i liked your blog and now it is posted regularly on my facebook page….I would prefer it not…how do I unsubscribe?
Lindsay @ The Live-In Kitchen
Beautifully delicious! I’ve been wanting to try black bean brownies for a long time, but the only recipe I had used artificial sweetener. Thanks for keeping it real, Joy! I’m looking forward to this.
Averie @ Love Veggies and Yoga
These look fabulous and I am now one of the only bloggers who hasn’t tried beans in brownies. I have always been hesitant to waste good sugar, cocoa powder, butter…and TIME on something that was gonna be just…meh. You have me intrigued :)
Amy
I’ve only ever done black bean brownies from a (gasp!) box mix before. These are intriguing!!
Gina @ Running to the Kitchen
Dry brownies are a full out tragedy! I’ve yet to attempt the bean/brownie things but I’ve done white beans in cookies and had no problem eating them all up :)
Annalise
Joy, I don’t comment here often because, well actually I don’t have a good reason. But this post is an excellent example of why I love you and your blog so much- your words, your photos, your recipes. You continue to be an inspiration to me, thank you!
Oh and I’ve been a complete skeptic of black bean brownies. I had dismissed them, deemed them unworthy of my time. But maybe… I’ll have to try them for myself after all. I love the walnut chunks in yours!
Kirsty
Joy, I’m just wondering, what would be the other name for semi-sweet chocolate? In the UK we don’t describe chocolate like that. I’m guessing unsweetened would be like a 70% cocoa chocolate? Semi-sweet is darker than milk chocolate, but not as dark as dark/unsweetened? This question seems incredibly confusing now I’ve written it down!
joythebaker
Yeah, 70% cocoa would be fine.
katie @KatieDid
Skeptical but they look too good! Naturally gluten free too, I don’t hate it!
lynn @ the actor's diet
i’ve only made black bean brownies once, from a box mix – i think the extra fudge helped!
http://theactorsdiet.wordpress.com/2010/05/01/lynn-experiments-gone-well/
Heidi @ Food Doodles
I’m afraid to admit, I once made black bean brownies and they turned out awful… But that’s probably because there was a ton of black beans for a tiny amount of brownies. These look great!
Laura @ A Healthy Jalapeño
Wow, I am so intrigued. They sound… well, maybe good. Actually, if my morning smoothies with spinach and kale can taste outrageous then I am sure the chocolate covers up all weirdness of the beans and they are fabulous!!! Love the taste-bud teaser :)
Sarah @ See Sarah Bake
As a woman that’s been known to call raw cookie dough the breakfast of champions, I see no shame in a brownie for breakfast. You have nearly all the food groups- carbs, veggies, nuts, milk. Sounds like a winner to me
Christina @ The Foodie Entourage
OMG! What an incredible way to add something healthy to brownies! I love it!!!
Kathryn
Brownies for breakfast is always right especially when they are healthy brownies because I’m pretty sure these are! I have made brownies with mayonnaise before (which is, obviously, nothing like black beans but was similarly a little bit scary) and they were awesome so it’s helped me overcome my fear of ‘weird brownies’.
Have a lovely weekend Joy!
Gen
I love your breakffasts ^^
melanie
oh how i adore you, joy the baker…
was just making your old fashioned brownies last night – my fave brownie recipe ever – but have been wanting to try beans in brownies. thanks for giving it a try so that i can just follow what you did!
btw – can’t wait until february when your new book ships! :)
Ann P.
YAY a healthier way to eat my brownies! As if I felt guilty before, lol!
VA DE PAN
Looks so delicious!!!!!
Jessica Ann
Don’t forget that the walnut halves have omega 3s so this is basically a legitimately healthy breakfast food. I have been wanting to make beany brownies for ages, it is just a mental hurdle that needs to be overcome!
joythebaker
these are turning into healthy brownies! dang!
Lexi @ Cura Personalis Foodie
I tried black bean brownies once but used a lot more black beans and a banana instead of eggs. Let’s just say that was a MAJOR tragedy. Even worse than dry brownies! I’m thinking I need to give your version a try though :)
joythebaker
that sort of recipe is why i’ve always been scared of black bean brownies!
Cookie and Kate
I’ve been wondering about black bean brownie concept and I’m glad to know that you endorse it. I’m totally giving these a shot.
Bluebirds and Butterflies
Wow! I would never have thought of this! They look great, too! Hope you are enjoying your New Years so far, Joy. Thanks for sharing such an interesting recipe. I love blackbeans, and can’t wait to try this! xoxo Kim
Mara @ Elemental Custard
I love how yesterday you were eating the healthy oatmeal for breakkie and today its brownies. Everything in moderation! I thought I overdosed on chocolate over christmas but I think I’m ready to reconcile my differences with it.
Jacqui
I’ve made black bean brownies several times. The first time they turned out kinda gross. Somehow though they didn’t deter me from trying again with a different recipe and they were much tastier! I love the giant walnuts on top of yours, a perfect breakfast treat for sure!
Amanda @ Once Upon a Recipe
Totally breakfast-worthy. Can’t wait to try these!
Nina @ Ambrosia
I love black bean brownies! They’re so unexpected, and totally delicious. Looks great!
Tracy shutterbean
Did you know that you’re supposed to eat food that looks like body parts because it will help the health of those body parts? So this means that walnuts are good for your brain! I don’t want to tell you want a razor clam is good for….
Abby
OMG! HAHAHA i just spit out my tea.
Shannon
I once made a gluten free chocolate cake using a can of chickpeas instead of flour! I served them alongside regular chocolate brownies and no one could tell the difference :) Unfortunately, I couldn’t really tell most people what the “secret ingredient” was as I knew they wouldn’t trust my baking anymore. Also, your bacon cookies have been a huge hit with all the guys in my choir! Must make another batch soon, yummy!
Nicole @cookingafterfive
Just yesterday I was thinking I should look for a black bean brownie recipe, and here it is. Timing is everything in life, right? Can’t wait to try these.
Adrianna from A Cozy Kitchen
Yowza! Black beans in brownies. I dig it. When everyone stops being lame and finally fails on their diets, I’m gonna make this and take it to a bbq. Black beans!